Alfajores

What is with all these celebrities writing open letters to each other? I get the idea behind them but it’s getting a bit boring. They have all this money and they resort to releasing the equivalent of a press release about someone else and their thoughts on them. It also seems to be the older celebrities that write them, I guess because younger celebrities just let rip at one another in 140 characters or less. 

However that is also disappointing. These people are meant to be creative and they’re just doing what everyone else does. Where is the sky writing above someone’s film premiere? Where is the interpretive dance on Oprah’s sofa to show how they feel about twerking while drinking SodaStream? Why don’t they write their thoughts across their naked body and commission a Vogue shoot? It could be so much more interesting and entertaining for all.  

Hey ho. I’ve been feeling slightly angry all week as the extent of my wheat allergy (which I’m in total denial about) starts to make itself known. I’ve done something gluten free this week and gone all out and made it dairy free as well. These do taste ok, and the texture of the biscuit does work, although if you’re ok with dairy then use better instead of the margarine. Sadly when cooking they don’t fill your home with the smell of fresh baking but more like slightly burnt rice. However the caramel filling smells great so that’s a bonus. The original recipe has Xanthan Gum in but as it's powdered mould I left it out. It doesn't lack for want of it.

Ingredients

 

Biscuits

200g dairy-free margarine (or butter)

100g icing sugar

200g ground almonds

200g brown rice flour

1tsp cinnamon

Pinch of salt 

Caramel

150g dairy-free margarine (or butter)

150g light brown soft sugar

A good dollop of golden syrup

OR A tin of Carnation Caramel

 

1.    Cream the margarine and sugar, then add the rest of the biscuit ingredients, mixing well.

2.    Make the dough into a disc, wrap in cling film and put in the fridge for 30 minutes or so.

3.    Preheat the oven, while you wait, to 180°C/GM4.

4.    Next make the caramel as it will need to cool before you use it. Put the sugar and golden syrup on a very low heat and melt together. You’ll need to mix it every now and again as you don’t want it to burn. It will create a paste, rather than liquid, so don’t panic.

5.    Add the margarine (it will spit a bit) and mix until the margarine is incorporated. Then leave on a slow simmer (it will look very bubbly) for 15 minutes. Do not stir. After that time drop some of it into a cup of cold water and check if it’s chewy. If it is it’s done. Leave to cool. Stir a bit as the fat will want to separate out but don’t panic about it.

6.    Once the dough has had its time in the fridge roll out on a surface floured with rice flour. You want it about 4mm thick. Then cut out discs of 4 – 6cm in diameter.

7.    Put on a baking tray, they don’t spread so you don’t have to worry about that, and bake for about 22 minutes (if you have a gas oven then turn half way through for an even colour).

8.    Cool and spread one biscuit with the caramel – there is enough to be generous – and sandwich with another. This makes about 20 in total if you use a 6cm cutter.